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As is usually the case with the travel that DialAFlight organise for me, this was a complex itinerary. On this occasion the team went over and above to sort out a hiccup with one the flights I was taking. We did this, long distance by email, and the team were very quick with their responses, sorting the problem out very satisfactorily. I'd never hesitate to recommend them.
Kieran has been amazing!
Everything was planned to precision and went smoothly. An exceptional holiday and service provided
Cannot fault this company or Jackson and his team. Brilliant, thank you.
BA flight home was delayed and I didn't get the seat I had booked and paid for, however this is something I have to take up with BA . As far as DialAFlight is concerned there is nothing whatsoever that you could have done any better than you did. Thank you for your help in organising my trip.
Everything was fine - have used DialAFlight on lots of occasions and will definitely be using you again
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I would like to thank Natalie for all the help she provided in helping to organise my trip to Hong Kong. She provided all the information I needed and kept me updated as the departure date approached. Excellent service.
Fantastic service as always
Great holiday and professional service throughout. Now looking to book the next one!
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Stan Castle does a great job as always
Fabulous holiday, beautiful resort, perfect in every way. Could not wish for better. Thank you Gareth and DialAFlight
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Seamless arrangements. Thank you
Thank you for your valued service once again. I always feel assured by DialAflight wherever I go and will continue to book with your company - one of true quality.
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Perfect. 5 stars
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Everything went well. I can recommend Blue Beach Hotel Waduwa. A lovely room with large balcony overlooking the garden and pool areas and wonderful sea views. Flights were OK but long journey. Thanks to Patrick and Liam
Saf, as ever, was amazing. Available, responsive, dealt with everything even our last minute room requests on a Sunday! Thank you so much!
Advise any clients leaving from BHX that they need plenty of time to get up to departure gates and through security. It was a shambles there on the day that I flew out.
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Couldn’t have been any better. Usual high standard. More than happy to recommend to anyone.
Excellent trip, everything went to plan. Thank you to Oscar!
5 stars
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Thanks to your helpful team, excellent service as always.
Lyon makes you fat - or can do if you don't follow the advice of celebrity chef Raymond Blanc. I happen to be travelling on the inaugural Eurostar service from London to Lyons in the company of the Michelin-starred owner of Le Manoir aux Quat'Saisons.
He's a passionate ambassador for Lyonnais cooking, with good reason.
France's third largest city has a staggering 16 Michelin-starred restaurants and stupendous food markets - as well as Paul Bocuse, France's most celebrated chef, who is still - at 89 - turning out the very finest quenelles de brochet, a delicate mousseline of local freshwater pike.
But how to avoid getting fat? 'Never eat the whole head of a cow,' says M Blanc. 'Concentrate on a few parts, like the ears.'
I soon find myself dining on food cooked by a master of Michelin cuisine, Anthony Bonnet, head chef at my hotel, the Cour des Loges.
In the candlelit courtyard restaurant M Bonnet suggests a menu de dégustation. Fresh asparagus accompanied by a buttery oyster broth. Then exquisite cod, infused with cinnamon. The pink lamb and rosemary is swirled with wild hazelnut oil.
Cheese follows - including cellar-aged tomme from the nearby mountains, and a sticky Burgundian epoisses.
The next day I visit Les Halles Paul Bocuse, the food market. I've come to have a cooking lesson with chef Philippe Lechat, but first he offers me a tour of the various stands. Stallholders here are sages whose advice is received with as much reverence as if dispensed by an Old Testament prophet.
Back at Philippe's class, he sets me to work on a fresh tuna and mango timbale, showing me how to chop, de-seed and then rub the vanilla into the tuna until we have a mixture that tastes like some heavenly Pacific island.
There's more to Lyon than food. There's the cobble-and-clock-tower old town; the city art gallery (with Picassos and Matisses) and the startling new Confluence Museum. There are boat trips along the city's two rivers, and trendy rooftop nightclub Sucre.
The city also has homespun bistros, where Lyonnais cuisine was born.
There's blood sausage, cow's feet and pig muzzle, terrines, pickled herrings and flageolet bean salads.
Tomorrow I've booked myself into another Michelin-starred restaurant. Lunch is unlikely to be cow's feet or even cow's ears. But if it is, they'll doubtless be carefully balanced with Chablis, cream and an artful twirl of citrus.
First published in the Mail Online - October 2015
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